Slow Cooker Bean with Bacon Soup

There’s nothing better than strolling into your home after a long day than to smell dinner cooking away for you and almost ready to eat. With minimal effort this Slow Cooker Bean with Bacon Soup recipe comes together with ease and cooks most of the day.

This is a great soup for late winter when you want to be outside channeling water, cleaning up from winter and yet somehow you still have to make dinner. EVERY night. I happen to love throwing dinner in the crock pot at 10 am and knowing that dinner for the most part is done. Plus it smell like you slaved away all day when you really spent time playing outside or napping.

Crock Pot Slow Cooker Bean with Bacon

Course: Lunch, Main Dish, Soup
Cuisine: American, Crock Pot/Slow Cooker


  • 4 cups of white beans dry uncooked beans
  • 3 quarts fresh water
  • 1/4 pound bacon
  • 1 pound frozen butternut squash cubes
  • 2 bay leaves
  • 2 teaspoons thyme
  • 1 teaspoon sugar
  • 1 teaspoon salt more if needed
  • smoke flavor if desired


  • wash the dried beans
  • pour them into the cooker and pour the 3 quarts of water over them
  • drop in the bacon and pour in the peeled butternut squash, still frozen is fine
  • cover and cook 6 hours on high
  • open after 6 hours, stir to start smashing the squash, it should fully melt away by the time the soup is done
  • remove the bacon and chop finely, then stir back in
  • add the herbs, salt, sugar and some extra smoke flavor if desired
  • continue to cook for two more hours on high, leave the top off if you want it to thicken up or leave it partially off if you prefer it more soupy
  • use a potato masher to partially mash some of the beans and the rest of the squash if you like
  • serve whenever you are ready to eat and the soup is as thick as you like it

Souper (HA sorry couldn’t help it!) easy and very affordable. This Bean with Bacon Soup recipe is so much better than anything you will find in a can.